Hanging: Before cooking, ducks usually hang at room temperature for a period of time to evaporate the water on the surface. This helps the skin to achieve crisp effect more easily.
Coating: In some methods of making roast duck, a special coating is coated on the duck skin, which usually includes honey, soy sauce, cooking wine and so on. This coating helps to form crispy skin and gives duck skin a special taste.
Open flame roasting: Roasted duck is usually roasted under open flame, so it is very important to master the heat. Generally speaking, the roast duck is rotated in the oven to ensure that the surface of the duck is evenly heated.
Air-drying: Some roast ducks need to be further processed in air-drying environment to ensure that the skin is more crisp.
The combination and details of these steps may be different for different preparation methods of roast duck. Generally speaking, mastering the heat, using special pigments and hanging to dry are the keys to making crispy roast duck.